This hearty dish is a classic Italian comfort food everyone will enjoy. Smooth ricotta cheese combines with cream and spices to make the filling for cannelloni. The whole dish is topped with more of the creamy sauce that includes fresh kale and butternut squash for a balanced and complete meal. Smart Recipes, Mediterranean Recipes, Dairy Recipes, Recipes Dairy Mediterranean Three-Cheese Cannelloni With Butternut Squash And Kale Three-Cheese Cannelloni With Butternut Squash And Kale Recipe | RecipeSavants.com PT1H Serves 2 Ingredients: 4 Teaspoons Olive Oil 1 Pound Butternut Squash 1 Medium Red Onion 2 Cloves Garlic 1 Tablespoon Cannelloni Spice Blend 1.25 Cups Water 0.5 Cup Part-Skim Ricotta Cheese 4 Tablespoons Parmesan Cheese 2 Tablespoons All-Purpose Flour 2 Tablespoons Heavy Cream 0.25 Cup Fontina Cheese 0.125 Teaspoon Salt & Pepper Preheat the oven to 450 degrees F. In a large skillet, heat 2 teaspoons of oil on medium heat. Add the squash and cook for about 4-6 minutes, stirring occasionally until golden and tender. Season with salt and pepper. Add onion and garlic and cook for about 1-2 minutes until softened. Add the kale, spice blend and 1/4 cup of water and cook for about 3-4 minutes until the kale is tender. Season with salt and pepper. Transfer to a large bowl. Add ricotta cheese and 2 tablespoons of Parmesan cheese and mix till well combined. Season with salt and pepper and set aside. In a large skillet, heat 2 tablespoons of oil on medium heat. Add the flour and cook for about 1½ minutes, stirring constantly until golden. Add heavy cream and 1 cup of water and cook for about 2-4 minutes, stirring constantly as it thickens. Add the Fontina cheeses and cook for about 1½ minutes, stirring constantly until cheese is melted and sauce is smooth. Season with salt and pepper. Remove from heat. Spread cheese batter over the bottom of baking dish. Cut each pasta sheet into 4 squares. Put a good spoonful of the filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Place cannelloni in prepared baking dish. Top with the remaining Parmesan cheese. Cover with remaining batter. Transfer to the hot oven. Bake for about 20 -22 minutes until top is browned and cheese is bubbly. Let stand for about 2 minutes before serving.

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